When ingredients are well mixed together, use a batter dispenser or a large ice cream scooper to fill cupcake liners 3/4 of the way with batter (should make 24);

Bake in oven for 19 minutes, until toothpick comes out clean;

In the meantime, make the frosting by first beating the mascarpone in an electric mixer bowl at medium-high speed;

Add powdered sugar 1/4 cup at a time and the vanilla bourbon extract;

Once it achieves your desired sweetness, place the frosting in a pastry bag and set aside;

When the cupcakes have cooled down, take a larger pastry tip and poke a whole within each cupcake center. It should remove some of the cupcake and push some of it down;

Clean off that pastry tip once all the holes are created and place it in a pastry bag with dulce de leche;

Fill each cupcake without overflowing it with dulce de leche;

Follow up wth piping some frosting over the cupcakes. I actually made some mini cupcakes with the extra batter and them split them in half to cover the hole and add some height to the cupcake. You don't have to do this but it's a creative option;

Once you have frosted each cupcake, carefully place the kettle corn on top of the frosting; and

Serve immediately because they are too good to pass up! If you need to store them, make sure you place them in the fridge and let them sit at room temperature for 30 minutes before serving!